Book description
From the Iron Age to the Industrial Revolution, the Romans to the
Regency, few things have mirrored society or been affected by its
upheavals as much as the food we eat and the way we prepare it. In
this involving history of the British people, Kate Colquhoun
celebrates every aspect of our cuisine from Anglo-Saxon feasts and
Tudor banquets, through the skinning of eels and the invention of ice
cream, to Dickensian dinner-party excess and the growth of frozen
food. Taste tells a story as rich and diverse as a five-course dinner.
 As Colquhoun's meaty and spicy Taste reveals, what and how we ate
is amazing, amusing and revealing ... a culinary masterpiece'
Kate Colquhoun is the author of A Thing in Disguise: The
Visionary Life of Joseph Paxton (2003). It was shortlisted for
the Duff Cooper Prize 2004 and longlisted for the Samuel Johnson Prize
2003. She reviews regularly for the Daily Telegraph and has
written for The Times, the Financial Times, BBC
History Magazine, Saga Magazine, The (RHS) Garden
and Country Life Magazine.
